Serves 4


  • 1 eggplant (about 1 1/2 pounds), peeled and cut into 1-inch cubes
  • 1/2 head cauliflower, cut into small florets (about 4 cups)
  • 1 red bell pepper, cut into 1-inch pieces
  • 4 garlic cloves, smashed and peeled
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 cup farro
  • 1/2 cup panko (Japanese-style) bread crumbs
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 recipes of Marinara Sauce (recipe below; you will need about 5 cups total)


    Active time: 30 minutes
    Total time: 1 hour 25 minutes

    Preheat the oven (with the oven rack in the middle) to 400°. Line a rimmed sheet pan with parchment paper.

    To another rimmed sheet pan or large baking dish, add the eggplant, cauliflower, bell pepper and garlic. Drizzle with the oil and sprinkle with the salt, black pepper and red pepper flakes. Toss together and arrange in a single layer. Roast for about 45 minutes, or until the vegetables are tender.

    Meanwhile, cook the farro. Fill a medium saucepan with water and let come to a boil. Add the farro and cook for about 20 minutes, or until tender. Drain into a strainer and run under cold water to cool.

    Put the roasted vegetables in a food processor and pulse until finely chopped but not smooth. Scrape into a large bowl and stir in the bread crumbs, Parmesan and farro.

    Shape the mixture into balls, about 2 inches in diameter. Space them 1 inch apart on the prepared pan. Bake for about 20 minutes, or until slightly browned and crisp on the outside and heated through. Serve with the marinara sauce and a little more Parmesan.

    Marinara Sauce

    Makes about 2 1/2 cups


  • 2 Tbsp. extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1 28-ounce can whole tomatoes
  • 3/4 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 1/4 tsp. crushed red pepper flakes


    In a large skillet, heat the oil over medium heat. Add the garlic and cook, stirring often, for 2 to 3 minutes, until light golden brown. Add the tomatoes, salt, black pepper and red pepper flakes. Break up the tomatoes with your spoon while the sauce simmers for 10 to 15 minutes, until slightly thickened.

    From the book FOOD SWINGS by Jessica Seinfeld. Copyright © 2017 by Do It Delicious, LLC. Reprinted by arrangement with Ballantine Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.

    For more recipes from Jessica Seinfeld, visit

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